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Seafood is a great addition to any meal; it is high in protein and flavor, low in fat. Most seafood is consumed outside the home due to the fact that many home cooks lack confidence on how to properly handle and cook seafood. Here is all the info you need to know to purchase, cook, and serve delicious and nutritious seafood!
Lobster tails are known for their decadent flavor and are a great seafood option to choose when trying to impress someone special. When purchasing lobster, figure one 8 to12 ounce tail (in the shell) per person. The preferred cooking method for lobster is steaming. Lobsters do not need additional seasonings or spices as they are very flavorful on their own!
To steam lobster:
Pour about one inch of water in the bottom of a large pot and bring to a boil.
Add one tablespoon salt and if you have a steamer insert, place inside the pot just above the water level.
Place the lobster tails on the rack and cover the pot.
Steam for 8 to 12 minutes until shells are bright red and meat is opaque.
Serve with melted butter and lemon wedges.
For an impressive presentation, cut a straight line down the tail using kitchen shearers, pull the meat out of the tail, close the shell and lay over the shell.
Crab legs are another great seafood option. When purchasing crab legs for a crowd plan on 8 to 12 ounces (in the shell) per person. Crab legs from Fareway are cooked and pre-scored to allow for easy eating. They can be steamed, boiled, baked, or even microwaved. Here's how:
To steam crab legs:
Pour two cups of water in a large pot, add one tablespoon of salt and bring to a boil.
Add the crab legs, placing them onto a rack in the bottom of the pan or into a steaming basket.
As the water starts to boil again, begin timing. Steam the crab legs for 5 to 7 minutes.
Take care not to overcook the legs as they have already been cooked once.
Remove from the heat and serve hot with melted butter and lemon wedges.
To boil crab legs
Fill a large saucepan half full with cold water and add one tablespoon of salt and seasoning if desired.
Bring the water to the boil and then drop the crab legs in.
Reduce the heat slightly, and allow the crab legs to simmer and heat up for 5 to 7 minutes.
Remove from the water and rinse the crab legs. Serve hot.
To bake crab legs
Preheat the oven to 350°F.
Crack the whole crab legs and place them on a baking tray.
Brush the crab legs with butter or oil, seasoning and lemon juice, and bake in the oven for 8 to 9 minutes.
To microwave crab legs
Wrap the crab legs in a damp paper towel and cook on high for 2 to 3 minutes.
Serve hot with butter, cocktail sauce or lemon wedges.
Shrimp is the most prevalent seafood in the United States. When purchasing shrimp at Fareway, you will find pre-cooked shrimp or frozen shrimp that is in the shell. As a rule, one pound of raw shrimp in their shells equals about 1/2 pound peeled and cooked shrimp. Quickly boiling or poaching shrimp is the most common method, but shrimp can be cooked virtually any way: in a skillet with butter or oil, in a fryer, on a grill, in a steamer, or in an oven.
To boil shrimp:
Shell and devein the shrimp before cooking. After removing the shell, make a shallow cut lengthwise down the outer curve of the shrimp's body. The dark ribbon-like string running lengthwise along the shrimp's back is the intestine. Pick out the vein with a utensil or fingers. Rinse the shrimp under cold running water.
Bring 8 cups of lightly salted water to a boil.
Shut off the heat and pour the shrimp in the water all at once.
Let them steep about 3 to 5 minutes; shrimp can overcook quickly and become very tough.
Check by cutting one in half. If its flesh is opaque throughout, it's done.
Remove them from the cooking water immediately.
Add cooked shrimp to hot dishes at the very end of the cooking time so they do not continue to cook.